Difference between revisions of "Gammon"
| Line 27: | Line 27: | ||
==Procedures== | ==Procedures== | ||
| − | + | # Include all ingredients (omitting the glaze ingredients) into a pot. | |
| + | # Cover with water so ham is completely immersed. | ||
| + | # Bring to boil. | ||
| + | # Turn down to simmer and partially cover. | ||
| + | # Cook for ~3 1/2 hours. | ||
| + | # Warm oven to 200 degrees C. | ||
| + | # Gently remove the ham from the hot water. | ||
| + | # Let it cool a bit. | ||
| + | # Using a sharp knife remove the rind and some of the fat, only leaving a thin layer of fat. | ||
| + | # Score a diamond pattern on the remaining fat, about 2 cm apart. | ||
| + | # Stud each diamond with a clove. | ||
| + | # | ||
==References== | ==References== | ||
Revision as of 14:08, 30 October 2012
Description
Baked Gammon [1] [2] is mildly cured English ham, is a sweet meat for the holidays.
Ingredients
- 6.5kg smoked gammon, with knuckle bone
- 250 ml red wine
- water to cover
- 1 large onion, halved
- 2 cloves garlic (unpeeled)
- 1 head fennel, halved
- 2 star anise
- 1x15ml tbsp croiander seed
- 1x15ml tbsp fennel seed
- 1x15ml tbsp mixed peppercorns
Glaze
- approx 20 whole cloves
- 4x15ml tbsp cranberry or redcurrant jelly
- 1/2 tsp ground cinnamon
- 1 tsp smoked paprika
- 1/2 tsp red wine vinegar
Procedures
- Include all ingredients (omitting the glaze ingredients) into a pot.
- Cover with water so ham is completely immersed.
- Bring to boil.
- Turn down to simmer and partially cover.
- Cook for ~3 1/2 hours.
- Warm oven to 200 degrees C.
- Gently remove the ham from the hot water.
- Let it cool a bit.
- Using a sharp knife remove the rind and some of the fat, only leaving a thin layer of fat.
- Score a diamond pattern on the remaining fat, about 2 cm apart.
- Stud each diamond with a clove.
References
- ↑ Lawson, Nigella (2008). Nigella Christmas. Alfred A. Knopf Canada. pp. 32-33. ISBN 978-0-307-39774-4.
- ↑ Day, Martha (2010). Classic Cooking for Christmas. Anness Publishing Ltd. pp. 38.
